Hasenpfeffer

• 3 pounds rabbit frozen
• 1/2 teaspoon salt
• 13 cup flour, all-purpose
• 1/2 pound bacon cut up
• 1/2 cup shallots chopped
• 1 clove garlic chopped
• 1 cup red wine dry
• 1 cup water
• 1 tablespoon chicken bouillon cubes
• 1 tablespoon currant jelly
• 10 each black peppercorns crushed
• 1 small bay leaves
• 1/4 teaspoon rosemary leaves dried
• 18 teaspoon thyme dried
• 2 teaspoons lemon juice
• 3 tablespoons water
• 2 tablespoons flour, all-purpose

1. Sprinkle rabbit with salt.
2. Coat with 13 cup flour; shake off excess.
3. Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towels.
4. Brown a few pieces of rabbit in hot bacon fat; remove browned pieces.
5. Repeat with remaining rabbit.
6. Remove all but 2 tablespoons fat.
7. Cook and stir shallots and garlic in hot fat in Dutch oven until shallots are tender, about 4 minutes.
8. Stir in wine, 1 cup water and the instant bouillon.
9. Heat to boiling.
10. Stir in jelly, peppercorns, bay leaf, rosemary and thyme.
11. Return rabbit and bacon to Dutch oven.
12. Heat to boiling; reduce heat.
13. Cover and simmer until rabbit is tender, about 1 1/2 hours.
14. Remove bay leaf and discard.
15. Place rabbit on warm platter; keep warm while preparing gravy.
16. Stir lemon juice into liquid in Dutch oven.
17. Shake 3 tablespoons water and 2 tablespoons flour in covered jar.
18. Stir flour 1/2 teaspoon dried thyme leaves in cheesecloth bag.
19. stir 1 minute.
20. Serve gravy with rabbit.

rabbit frozen, salt, flour, bacon, shallots, garlic, red wine, water, chicken bouillon cubes, currant jelly, bay leaves, rosemary, thyme, lemon juice, water, flour

Taken from recipeland.com/recipe/v/hasenpfeffer-42146 (may not work)